- May 28, 2008
- 15
- 10
My name is Brian and I'm fresh to the meat smoking scene. One of my friends moved a couple of years ago and didn't want to take his smoker with him (it was in pretty rough shape - an old dome smoker). One of my other friends took it but we never used it. Last Saturday we were sitting around looking at each other in his garage and I saw the smoker and said we should try it out. We smoked some chicken 1/4s and they turned out awesome! The next day we smoked some cheddar. It melted a little more than we would have liked but still had some good smoked flavor and a nice tan shell.
Well I ordered a new dome smoker from Kmart, as seen here, and hope it gets here by Saturday so we can smoke some ribs. I can't wait.
I did have a couple of questions:
1. Is there a good meat thermometer that you guys recommend? I am looking for one that is digital with a wired probe that can stay in the meat.
2. Is there anywhere I can buy wood in bulk and not in the small bags, it seems like they could get expensive?
I have learned a lot just looking around this forum for an hour or two and I can't wait to keep learning more about the art of meat smoking.
Thanks all,
Brian
Chambersburg, Pennyslvania
Well I ordered a new dome smoker from Kmart, as seen here, and hope it gets here by Saturday so we can smoke some ribs. I can't wait.
I did have a couple of questions:
1. Is there a good meat thermometer that you guys recommend? I am looking for one that is digital with a wired probe that can stay in the meat.
2. Is there anywhere I can buy wood in bulk and not in the small bags, it seems like they could get expensive?
I have learned a lot just looking around this forum for an hour or two and I can't wait to keep learning more about the art of meat smoking.
Thanks all,
Brian
Chambersburg, Pennyslvania